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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1closedAccessaccesoRestringido.pdf.jpg2009Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristicsLópez-López, I.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
2closedAccessaccesoRestringido.pdf.jpg2009Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweedsLópez López, Inés CSIC; Bastida, Sara; Ruiz-Capillas, Claudia CSIC ORCID; Bravo, Laura CSIC ORCID; Larrea, María Teresa CSIC ; Sánchez-Muniz, F. J.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
3closedAccessaccesoRestringido.pdf.jpg2008Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oilLibrelotto, J.; Bastida, Sara; Serrano, A.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCID; Sánchez-Muniz, F. J.artículo
4closedAccessaccesoRestringido.pdf.jpg2009Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate associationFernández Martín, Fernando CSIC; López-López, I.; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
5closedAccessaccesoRestringido.pdf.jpg2008Characteristics of meat batters with added native and preheated defatted walnutCofrades, Susana CSIC ORCID; Serrano, A.; Ayo, J.; Carballo, José CSIC ORCID ; Jiménez Colmenero, Francisco CSIC ORCIDartículo
6closedAccessaccesoRestringido.pdf.jpg2009Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt contentLópez López, Inés CSIC; Cofrades, Susana CSIC ORCID; Ruiz-Capillas, Claudia CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
7closedAccessaccesoRestringido.pdf.jpg2008Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systemsCofrades, Susana CSIC ORCID; López López, Inés CSIC; Solas, M. Teresa; Bravo, Laura CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo
8closedAccessFICHERO RESTRINGIDO.txt.pdf.jpg2008Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatmentHerrero, Ana M. CSIC ORCID; Carmona, Pedro CSIC; Cofrades, Susana CSIC ORCID; Jiménez Colmenero, Francisco CSIC ORCIDartículo

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